Ingredients
4 quarts water1-1/4 cups uncooked orzo pasta1 cup cut fresh green beans, cooked2 large tomatoes, seeded and chopped1/2 teaspoon lemon juice1/4 teaspoon grated lemon zest1/2 cup Greek vinaigrette
Preparation
In a Dutch oven, bring water to a boil. Add orzo and cook for 5 minutes. Add beans; cook 4-5 minutes longer or until orzo and beans are tender.
Meanwhile, in a large salad bowl, combine the tomatoes, lemon juice and zest. Drain orzo and beans; rinse in cold water. Stir into tomato mixture. Drizzle with vinaigrette and toss to coat. Chill until serving.
